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Sauteed Pasta with Lobster Recipe

Sauteed Pasta with Lobster Recipe

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Ingredients

Count

Nutrition

285

Calories

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Ingredients:

Serving

4 (1- to 1 1/4-lb) live lobsters
1/2 cup dry white wine
1/4 tsp crumbled saffron
6 tbsp olive oil
1 large onion, sliced
1 bay leaf
1 1/2 lb vine-ripened tomatoes, peeled, seeded, and coarsely chopped
2 garlic cloves, chopped
1 lb angel's hair pasta nests or fideos (fideus in catalan) coils, broken in half, or capellini, broken into 2-inch lengths
2 tbsp chopped fresh flat-leaf parsley

Directions:

Prepare lobsters: Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.
When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.
Make stock: Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.
Make sofregit: While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.
Cook pasta: Preheat oven to 400°F.
Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.
When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley.
Cooks' notes: Lobster and stock may be prepared 1 day ahead, cooled completely, then chilled, covered. Leftover stock, which is wonderful for lobster bisque or as a base for a sauce armoricaine, keeps, frozen, 3 months. Aïfregit can be made 1 day ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.15 Kcal (1194 kJ)
Calories from fat	134.74 Kcal
		% Daily Value*
Total Fat	14.97g	23%
Cholesterol	81.25mg	27%
Sodium	7.44mg	0%
Potassium	62.07mg	1%
Total Carbs	6.68g	2%
Sugars	4.62g	18%
Dietary Fiber	0.57g	2%
Protein	25.11g	50%
Vitamin C	15.1mg	25%
Iron	30.7mg	171%
Calcium	11.3mg	1%

Amount Per 100 g
Calories	106.1 Kcal (444 kJ)
Calories from fat	50.13 Kcal
		% Daily Value*
Total Fat	5.57g	23%
Cholesterol	30.23mg	27%
Sodium	2.77mg	0%
Potassium	23.09mg	1%
Total Carbs	2.49g	2%
Sugars	1.72g	18%
Dietary Fiber	0.21g	2%
Protein	9.34g	50%
Vitamin C	5.6mg	25%
Iron	11.4mg	171%
Calcium	4.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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